![]() ![]() Wooden barrels affect wine the most noticeably. Each vessel affects wine differently as it ages. Red wines age in a variety of storage vessels including wooden barrels, concrete, glass, clay, and stainless steel tanks. MLF is responsible for Chardonnay’s creamy and buttery flavors. One white wine we all know is Chardonnay. Nearly all red wines go through Malolactic Fermentation (MLF) but only a few white wines. (The same acid you find in greek yogurt!) A little microbe feasts on the wine acids and converts sharp-tasting malic acid into creamier, chocolatey lactic acid. Step 6: Malolactic fermentation (aka “second fermentation”)Īs the red wine settles in tanks or barrels, a second “fermentation” happens. The creamy-chocolatey taste in wine comes from special winemaking bacteria. Pressing the skins gives winemakers about 15% more wine! ![]() A few rare examples, such as Vin Santo and Amarone, take anywhere from 50 days to up to 4 years to fully ferment!Īfter the fermentation, vintners drain the freely running wine from the tank and put the remaining skins into a wine press. Most wines take 5–21 days to ferment sugar into alcohol. We can get an additional 15% more wine by pressing the skins.
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